Classic Cheesy Broccoli Casserole
This classic cheesy broccoli casserole is a comforting side dish, featuring tender broccoli florets in a creamy, cheesy sauce, topped with a crunchy, golden crust. It's perfect for family dinners or holiday gatherings.
Equipment
- Oven
- 9x13 inch baking dish
- Large bowl
- Whisk
Ingredients
Main Ingredients
- 4 cups chopped broccoli florets fresh, or 16 oz frozen (thawed and well-drained)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk whole or 2%
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese plus 1/2 cup for topping
- 1/4 cup finely chopped onion
- 1 clove garlic minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/2 cup crushed Ritz crackers or panko breadcrumbs for topping
- 2 tablespoons melted butter if using breadcrumbs
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Par-cook fresh broccoli until crisp-tender (3-5 minutes steaming/boiling) and drain well; ensure frozen broccoli is thawed and squeezed dry.
Assembly
- In a large bowl, whisk together cream of mushroom soup, milk, sour cream, 1 cup cheddar cheese, onion, garlic, Dijon mustard, salt, and black pepper until smooth.
- Gently fold the prepared broccoli florets into the creamy cheese mixture until evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly.
Topping & Baking
- Sprinkle crushed Ritz crackers directly over the casserole, or toss panko breadcrumbs with melted butter before sprinkling.
- Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
- Bake for 25-30 minutes, or until bubbly and golden brown.
- Let the casserole rest for 5-10 minutes before serving to allow the sauce to set.
Notes
For an extra kick, add a pinch of red pepper flakes to the cheese mixture. You can also substitute Gruyere or Parmesan for some of the cheddar cheese for a different flavor profile.